Ingredients
2 cup chicken broth
1 egg (room temperature)
Directions
Heat the broth in a saucepan until it boils vigorously. Reduce the
heat to a slow simmer (bubbles form and collapse BELOW the surface of
the liquid). Break the egg into a cup and beat very lightly (just
enough to combine yolk and white). Hold the cup in one hand, about 5
inches above the soup, while gently swirling the fork in WIDE circles
in the soup with the other. Slowly pour a thin stream of egg into the
soup, catching the egg with the fork (in the soup) and drawing it
into wide circles in the soup. Interrupt the pouring several times so
as to form several long, filmy threads. Season to taste. Add a
generous squeeze of lemon. Serve immediately. Posted By
Joel.Ehrlich@salata.com (Joel Ehrlich) On rec.food.recipes or
rec.food.cooking
Servings: 2 servings
Chinese Egg Drop Soup Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Egg; Soup
The History of Recipes
It is quite feasible to trace the history of transcribed cooking instructions back into the far past, in fact as far back into history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that is, these, early cookbooks were just primitive hieroglyphic or cunieform instructions for meal preparation.
Closer to modern times, we have some books published in the 14th Century : a recipe book called `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these have no connection with the curry that appears on menues today, but instead accounts of the types of meals on the menus of the rich people of that time. By the time we get to the twentieth century, cooking publications are greatly in demand as a result of more people being able to read, more free time and being a little richer. |
We hope you enjoy this Chinese Egg Drop Soup recipe.
